American Premium Pilsner
Category Lager
Recipe Type All Grain
Fermentables
6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the
1 lb Mild ale malt
1 lb Rice
.5 lb Flaked barley
.5 lb Flaked maize
4 oz Malto-dextrin powder
Hops
.75 oz Saaz (4.2%AA for 90min)
.25 oz Saaz (4.2%AA for 30min)
1 oz Cascade (4.9%AA for 2min)
1 oz Cascade (4.9%AA for dry-hopping)
Yeast Wyeast #2112 California Lager (optional)
Procedure Boil rice for 30 minutes and add grains and water for mash --First rest at 94F for 30 minutes to help breakdown the adjuncts --Raise temp to 122F for 30 minutes for protein degradation --Raise temp to 140F for 15 minutes for better head retention and clarity --Raise temp to 153F for 45 minutes for starch conversion --Raise temp to 158F for 20 minutes for complete conversion --Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH --Boil wort and add 3/4 oz Saaz -- boil 60 min --Add 1/4 oz Saaz -- boil 30 min --Add 1 oz Cascade -- boil 2 min --Force chill (if possible) -- rack to primary and aerate --Rehydrate Nottingham yeast and pitch at 65F --Ferment for 4-7 days or until no noticeable airlock activity --Rack to secondary -- Drop temp to 55F --Pitch Wyeast #2112 starter (>=400ml) at 55F --Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) --72 hours before bottling:Add 1 oz Cascade directly to secondary --48 hours before bottling:Add your favorite clarifier (if necessary), gelatine, polyclar, etc --24 hours before bottling:
Raise temp to 60F:Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55)
B.W. Lager
Category Lager Amber
Recipe Type All Grain
Tastes great, but low alcohol according to the measurements.
Nice amber lager.
Fermentables
7 lbs cracked lager malt
5 lbs amber dry malt extract
Hops
2 oz Talisman leaf hops
.5 oz Hallertauer leaf hops
1 oz Willamette hops pellets
Other
1 tsp gypsum
2500 mg ascorbic acid
1 tsp Irish moss
Yeast Red Star lager yeast
Procedure Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast
Baumerator
Category Lager Bock
Recipe Type All Grain
Fermentables
10 lbs s 2 row malt
3 lbs ds munich malt
.5 lbs toasted malt
.5 lbs chocolate malt
.25 lbs roasted barley
.25 lbs black patent malt
.5 crystal malt 90L
Hops
4 oz Tettenger boiling hops (60 min)
.5 oz Tettenger finishing hops (10 min)
Yeast Yeast Labs Bavarian Lager Yeast
Procedure Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min). Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.
Beat Me Over the Head with a Stick Bock
Category Lager Bock
Recipe Type Partial Mash
Fermentables
6.6 lbs John Bull light malt extract
3 lbs Klages malt
.5 lbs chocolate malt
Hops
2--3/4 oz 4.7% AAU Willamette flowers (60 minute boil)
.5 oz 4.7% Willamette flowers (2 minute steep)
Other
10 grams Burton salts
Yeast lager yeast (I used MeV)
Procedure Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager.
Big Bang Pilsner Ale
Category Lager
Recipe Type Extract
Fermentables
2 lbs Liquid extract
3 lbs DME
1 lbs Rice extract
Hops
1.5 oz Willamette for bittering
.5 oz Willamette for dry hopping aroma
Yeast American liquid Wyeast yeast
Procedure Boiled 1 hour OG 1.042 at 72 degrees Added dry hops 3 days later when I moved the beer to a secondary fermenter. The dry hopping gives a unique taste and the beer is already at 3-4% alcohol to protect itself from hop contamination.
Blueberry Lager
Category Lager
Recipe Type All Grain
Fermentables
4 lbs 2-row Lager
3 lbs Amber DME
5 lb Cara-Pils
5 lb Crystal 40L
1 lb Honey
4 lbs frozen blueberries
Hops
1 oz Tettnang - 60 mins (plugs)
1 oz Willamette - 10 mins (plugs)
.5 oz Saaz (finish)
.5 oz Saaz (dry hop)
Yeast 2 packages European lager yeast (one for ferment one at bottling)
Procedure Step infusion mash, 120 for 30 minutes, 150 for 10 minutes, 158 for 15 minutes. Sparge with 1-1/2 gallons water. Boil. Add hops as indicated above. Add blueberries and finishing Saaz after cooling. Pitch yeast.
After one week, Boil 1/2 gallon water. Remove from heat. Add 3 pounds blueberries. Rack to secondary and add blueberry water mix. Add 1/2 ounce Saaz. Keep at lower temperature (lager). After 3 weeks, add 1-1/4 cup dry extract to 3 cups of water. Boil 20 minutes. Cool. Pour into bottling bucket and add other yeast pack. Siphon beer into bucket.
Bock
Category Lager Bock
Recipe Type Extract
Fermentables
2 cans M&F dark malt extract (3.3 pound cans)
.5 lbs pale malt
.25 lbs chocolate malt
.25 lbs crystal malt
.75 cup corn sugar
Hops
1 oz Hallertauer pellets
1 oz Tettnanger pellets
Yeast 1 pack Red Star lager yeast
Procedure Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.
Bohemian Pilsner
Category Lager Pilsner
Recipe Type Extract
Hops
2.0 oz. Saaz plugs (60 minutes-bittering)
1.0 oz. Saaz plugs (30 minutes-flavor)
1.0 oz. Saaz plugs (2 minutes-aroma)
.5 oz Saaz plugs (dry hop)
Other
3.3 lbs. Northwestern Gold ME
4.0 lbs. Alexander's Pale ME
Yeast Wyeast Bohemian Yeast directly from the pack(no starter)
Procedure I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45 all day and night. I racked to a secondary after 12 days (glass carboy) and dry hopped. It's been in the secondary for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.
Boxing Day Bock
Category Lager
Recipe Type All Grain
Fermentables
3 lb Belgian Munich Malt
10 lb Belgian Pilsener Malt
.5 lb M&F Crystal malt
2 oz chocolate malt
Hops
4 oz Hallertau plugs @ 2.9%
2 oz Saaz plugs @ 3.1%
Yeast Wyeast Munich Lager yeast (2308)
Procedure Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash temp 137F -- oops!), infuse additional 3qt @boiling (mash temp to 145F - -- sigh!), decoct 3qts (pretty thick) to boiling (mash temp to 156F -- finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash 1hour. Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir. 15min rest. Start sparge, recirculate 6 qts. Sparge to 6.5gal (ending sparge
gravity 1.010@150F == 1.026??) Boil 1.5 hours. Hop schedule:2 oz Hallertau @ 30 min 1 oz each Hallertau & Saaz @ 60 min 1 oz each @ 75 min Chill & rack. Yield approx 4 gal @ 1.066. Pitch yeast from 1pt starter. Move to cellar @58F. After two days, krauesen is evident, move to fridge @50F. Primary time: 6 weeks 24 hour diacetyl rest at end. Bottled at FG 1.022, lagered in bottle.
Brewhaus Golden Lager
Category Lager Pale
Recipe Type All Grain
Fermentables
8 lbs 2-row Klages malt
.5 lbs 2-row German Munich malt
2/3 cup corn sugar (priming)
Hops
1.5 oz Perle hop pellets (6.2% Alpha - boil)
1 oz Hallertau hop pellets (finish)
Other
1 tsp Irish Moss
1 tsp gelatin finings
1 tsp gypsum
Lactic Acid
Yeast Wyeast #2308
Procedure Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to
primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.
Brierley'S Lager
Category Lager Amber
Recipe Type Extract
Fermentables
2.0 Can 1.7 Kg Cans of Lager Malt or Unhopped light Malt
extract
Hops
12.0 Grams Hallertau
12.0 Grams Saaz
Other
1.0 Tsp Gelatine
Yeast Lager
Procedure Boil the Hallertau Hops for at least 10 minutes then remove from heat and add the Saaz Hops and cover and leave for a further 10 minutes. Add to fermenter with 2 cans of lager malt extract. I have found that even "No Name" brands of extract work well in this recipe due to the fact that the hops are up front and in your face. (If you use the unhopped light malt extract then increase the amount of hops you add by 50%) This recipe works nice in bottles but I prefer it kegged.
Bulwark American Lager
Category Lager
Recipe Type Extract
Fermentables
3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60
mins)
1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I
used
Hops
1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
.5 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
Other
1 tsp Irish Moss (boil 10 mins)
Yeast 1.75 oz WYeast #2035 American Lager
Procedure Brewing Log:On commencing of boil, I added the Extracts and let boil for 15 minutes. I added the Willamette and let boil for another 15 minutes. I added the Malto Dextrin and let boil for 20 minutes. I added the Irish Moss and let boil for 5 minutes. I added the Cascade and let boil for the final 5 minutes. I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5 gallon bucket to my
7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room temperature. Once the yeast started showing signs of activity I moved the bucket to my garage which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred it to the secondary.
Burst Bubbles, No Troubles Munich Dunkel
Category Lager Dark
Recipe Type All Grain
Fermentables
6 lbs Klages
1.5 lb Vienna
1 lbs light Munich
1 lbs dark Munich
1.5 lbs dark crystal
1/5 lbs chocolate malt
Hops
.5 oz Hersbrucker plugs (2.9% alpha)
.5 oz Northern Brewer plugs (7.5%)
1 oz Hersbrucker plugs
.5 oz Hersbrucker plugs
.5 oz Tettnanger leaf hops
Other
.5 tsp Irish Moss at 30 min
Yeast WYeast #2308 Munich Lager
Procedure Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.
Category Lager
Recipe Type All Grain
Fermentables
6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the
1 lb Mild ale malt
1 lb Rice
.5 lb Flaked barley
.5 lb Flaked maize
4 oz Malto-dextrin powder
Hops
.75 oz Saaz (4.2%AA for 90min)
.25 oz Saaz (4.2%AA for 30min)
1 oz Cascade (4.9%AA for 2min)
1 oz Cascade (4.9%AA for dry-hopping)
Yeast Wyeast #2112 California Lager (optional)
Procedure Boil rice for 30 minutes and add grains and water for mash --First rest at 94F for 30 minutes to help breakdown the adjuncts --Raise temp to 122F for 30 minutes for protein degradation --Raise temp to 140F for 15 minutes for better head retention and clarity --Raise temp to 153F for 45 minutes for starch conversion --Raise temp to 158F for 20 minutes for complete conversion --Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH --Boil wort and add 3/4 oz Saaz -- boil 60 min --Add 1/4 oz Saaz -- boil 30 min --Add 1 oz Cascade -- boil 2 min --Force chill (if possible) -- rack to primary and aerate --Rehydrate Nottingham yeast and pitch at 65F --Ferment for 4-7 days or until no noticeable airlock activity --Rack to secondary -- Drop temp to 55F --Pitch Wyeast #2112 starter (>=400ml) at 55F --Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) --72 hours before bottling:Add 1 oz Cascade directly to secondary --48 hours before bottling:Add your favorite clarifier (if necessary), gelatine, polyclar, etc --24 hours before bottling:
Raise temp to 60F:Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55)
B.W. Lager
Category Lager Amber
Recipe Type All Grain
Tastes great, but low alcohol according to the measurements.
Nice amber lager.
Fermentables
7 lbs cracked lager malt
5 lbs amber dry malt extract
Hops
2 oz Talisman leaf hops
.5 oz Hallertauer leaf hops
1 oz Willamette hops pellets
Other
1 tsp gypsum
2500 mg ascorbic acid
1 tsp Irish moss
Yeast Red Star lager yeast
Procedure Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast
Baumerator
Category Lager Bock
Recipe Type All Grain
Fermentables
10 lbs s 2 row malt
3 lbs ds munich malt
.5 lbs toasted malt
.5 lbs chocolate malt
.25 lbs roasted barley
.25 lbs black patent malt
.5 crystal malt 90L
Hops
4 oz Tettenger boiling hops (60 min)
.5 oz Tettenger finishing hops (10 min)
Yeast Yeast Labs Bavarian Lager Yeast
Procedure Protein rest 125 (30 min), Mash 154(90 min), Mashout 168(10 min). Primary @ 50F for 18 days (racked after 3 days). Diacital(sp?) reduction @ 64F for 2 days. Cold lagered @35-39F for 90 days.
Beat Me Over the Head with a Stick Bock
Category Lager Bock
Recipe Type Partial Mash
Fermentables
6.6 lbs John Bull light malt extract
3 lbs Klages malt
.5 lbs chocolate malt
Hops
2--3/4 oz 4.7% AAU Willamette flowers (60 minute boil)
.5 oz 4.7% Willamette flowers (2 minute steep)
Other
10 grams Burton salts
Yeast lager yeast (I used MeV)
Procedure Bring 3 qt + 2 cups of water to 130 degrees. Add cracked Klages and chocolate malts (temp = 122 degrees). Rest 30 min. Add 7 cups of 200 degrees water to bring temp up to 150 degrees. Rest 30 min. Bring up to 158 degrees with burner. Rest 20 minutes. Mash out at 170 degrees. Sparge with 7 quarts of 170 degrees water, recycling the first runoff. Add malt extract and boil as normal. Chill the wort and pitch. Aerate vigorously with a hollow plastic tube...there's no need to get fancy equipment here. With the hollow tube I can whip up a 3" head of froth on the chilled wort. Bubbling activity is almost always evident within 8-10 hours of pitching a 12-18 oz starter solution. Ferment as you would a lager.
Big Bang Pilsner Ale
Category Lager
Recipe Type Extract
Fermentables
2 lbs Liquid extract
3 lbs DME
1 lbs Rice extract
Hops
1.5 oz Willamette for bittering
.5 oz Willamette for dry hopping aroma
Yeast American liquid Wyeast yeast
Procedure Boiled 1 hour OG 1.042 at 72 degrees Added dry hops 3 days later when I moved the beer to a secondary fermenter. The dry hopping gives a unique taste and the beer is already at 3-4% alcohol to protect itself from hop contamination.
Blueberry Lager
Category Lager
Recipe Type All Grain
Fermentables
4 lbs 2-row Lager
3 lbs Amber DME
5 lb Cara-Pils
5 lb Crystal 40L
1 lb Honey
4 lbs frozen blueberries
Hops
1 oz Tettnang - 60 mins (plugs)
1 oz Willamette - 10 mins (plugs)
.5 oz Saaz (finish)
.5 oz Saaz (dry hop)
Yeast 2 packages European lager yeast (one for ferment one at bottling)
Procedure Step infusion mash, 120 for 30 minutes, 150 for 10 minutes, 158 for 15 minutes. Sparge with 1-1/2 gallons water. Boil. Add hops as indicated above. Add blueberries and finishing Saaz after cooling. Pitch yeast.
After one week, Boil 1/2 gallon water. Remove from heat. Add 3 pounds blueberries. Rack to secondary and add blueberry water mix. Add 1/2 ounce Saaz. Keep at lower temperature (lager). After 3 weeks, add 1-1/4 cup dry extract to 3 cups of water. Boil 20 minutes. Cool. Pour into bottling bucket and add other yeast pack. Siphon beer into bucket.
Bock
Category Lager Bock
Recipe Type Extract
Fermentables
2 cans M&F dark malt extract (3.3 pound cans)
.5 lbs pale malt
.25 lbs chocolate malt
.25 lbs crystal malt
.75 cup corn sugar
Hops
1 oz Hallertauer pellets
1 oz Tettnanger pellets
Yeast 1 pack Red Star lager yeast
Procedure Roast pale grain in 350 oven for 10 minutes. Bring grains to boil in 2 cups water, 1/4 pound at a time. Strain grain water into brewpot and add water to 1--1/2 gallons. Add extract and Hallertauer. Boil 45 minutes. Add Tettnang and boil 1 minute. Pour 3--1/3 gallons cold water into bucket. Siphon in wort. Pitch yeast. Ferment at 50-55. Rack to secondary after 2 weeks. Two weeks later, prime and bottle.
Bohemian Pilsner
Category Lager Pilsner
Recipe Type Extract
Hops
2.0 oz. Saaz plugs (60 minutes-bittering)
1.0 oz. Saaz plugs (30 minutes-flavor)
1.0 oz. Saaz plugs (2 minutes-aroma)
.5 oz Saaz plugs (dry hop)
Other
3.3 lbs. Northwestern Gold ME
4.0 lbs. Alexander's Pale ME
Yeast Wyeast Bohemian Yeast directly from the pack(no starter)
Procedure I boiled the extract, 1 1/2 gallons water and hops as indicated in the recipe for one hour. Added everything by siphoning into a plastic water jug with 3 gallons cold water. Topped off with cold water. Waited for everything to drop to 65 and pitched the yeast. I let the stuff sit at around 65 for 1 day and then placed it in the back room of my basement where it sits at a nice 45 all day and night. I racked to a secondary after 12 days (glass carboy) and dry hopped. It's been in the secondary for two days now and I took a SG reading and got 1.013. I had completely forgotten to take an OG reading, but looking at other Pilsner recipies, it seems 1.021 is a common final gravity.
Boxing Day Bock
Category Lager
Recipe Type All Grain
Fermentables
3 lb Belgian Munich Malt
10 lb Belgian Pilsener Malt
.5 lb M&F Crystal malt
2 oz chocolate malt
Hops
4 oz Hallertau plugs @ 2.9%
2 oz Saaz plugs @ 3.1%
Yeast Wyeast Munich Lager yeast (2308)
Procedure Mix Pilsener & Munich malts in mash tun, infuse 10.5qts H2O@170F (mash temp 137F -- oops!), infuse additional 3qt @boiling (mash temp to 145F - -- sigh!), decoct 3qts (pretty thick) to boiling (mash temp to 156F -- finally!) Meanwhile, steep crystal in 1qt H2O @165F. Mash 1hour. Infuse 3gal @boiling to 165F, add crystal & chocolate malts & stir. 15min rest. Start sparge, recirculate 6 qts. Sparge to 6.5gal (ending sparge
gravity 1.010@150F == 1.026??) Boil 1.5 hours. Hop schedule:2 oz Hallertau @ 30 min 1 oz each Hallertau & Saaz @ 60 min 1 oz each @ 75 min Chill & rack. Yield approx 4 gal @ 1.066. Pitch yeast from 1pt starter. Move to cellar @58F. After two days, krauesen is evident, move to fridge @50F. Primary time: 6 weeks 24 hour diacetyl rest at end. Bottled at FG 1.022, lagered in bottle.
Brewhaus Golden Lager
Category Lager Pale
Recipe Type All Grain
Fermentables
8 lbs 2-row Klages malt
.5 lbs 2-row German Munich malt
2/3 cup corn sugar (priming)
Hops
1.5 oz Perle hop pellets (6.2% Alpha - boil)
1 oz Hallertau hop pellets (finish)
Other
1 tsp Irish Moss
1 tsp gelatin finings
1 tsp gypsum
Lactic Acid
Yeast Wyeast #2308
Procedure Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to
primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.
Brierley'S Lager
Category Lager Amber
Recipe Type Extract
Fermentables
2.0 Can 1.7 Kg Cans of Lager Malt or Unhopped light Malt
extract
Hops
12.0 Grams Hallertau
12.0 Grams Saaz
Other
1.0 Tsp Gelatine
Yeast Lager
Procedure Boil the Hallertau Hops for at least 10 minutes then remove from heat and add the Saaz Hops and cover and leave for a further 10 minutes. Add to fermenter with 2 cans of lager malt extract. I have found that even "No Name" brands of extract work well in this recipe due to the fact that the hops are up front and in your face. (If you use the unhopped light malt extract then increase the amount of hops you add by 50%) This recipe works nice in bottles but I prefer it kegged.
Bulwark American Lager
Category Lager
Recipe Type Extract
Fermentables
3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60
mins)
1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I
used
Hops
1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
.5 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
Other
1 tsp Irish Moss (boil 10 mins)
Yeast 1.75 oz WYeast #2035 American Lager
Procedure Brewing Log:On commencing of boil, I added the Extracts and let boil for 15 minutes. I added the Willamette and let boil for another 15 minutes. I added the Malto Dextrin and let boil for 20 minutes. I added the Irish Moss and let boil for 5 minutes. I added the Cascade and let boil for the final 5 minutes. I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5 gallon bucket to my
7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room temperature. Once the yeast started showing signs of activity I moved the bucket to my garage which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred it to the secondary.
Burst Bubbles, No Troubles Munich Dunkel
Category Lager Dark
Recipe Type All Grain
Fermentables
6 lbs Klages
1.5 lb Vienna
1 lbs light Munich
1 lbs dark Munich
1.5 lbs dark crystal
1/5 lbs chocolate malt
Hops
.5 oz Hersbrucker plugs (2.9% alpha)
.5 oz Northern Brewer plugs (7.5%)
1 oz Hersbrucker plugs
.5 oz Hersbrucker plugs
.5 oz Tettnanger leaf hops
Other
.5 tsp Irish Moss at 30 min
Yeast WYeast #2308 Munich Lager
Procedure Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.
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